New Year, New Digs, New Food

So I’m finally all moved in to my new apartment! It’s pretty exciting to be this close to downtown Madison, WI (a great city if you didn’t already know). I’m definitely feeling a new wave of inspiration and generally more at ease, especially after the hectic holidays. As I was going through the pictures on my thumb drive, I found some of a spinach casserole I made shortly before the year was over, and I can’t believe I completely forgot about it! Not only was this casserole crazy easy to make (like most of the things I choose to make), but I ate practically the whole thing in one night. In fact, I’m sure if I didn’t have to share it I probably would have. Next time I’ll be making a double batch for sure!

I got the recipe from What’s Cooking With Mary, and the original can be found here.


  • 2 cups cottage cheese (I used nonfat)
  • 3 eggs, lightly beaten
  • 3 Tbs flour (I used whole wheat pastry flour)
  • 3 Tbs cold butter, cut into small cubes (I used unsalted)
  • ¼ lb extra sharp cheddar cheese, cut into small cubes
  • 1lb frozen spinach, thawed and squeezed of liquid


  • Preheat oven to 350* and combine all ingredients and mix well.
  • Pour into a casserole dish (sprayed with cooking spray).
  • Bake for 1 hour or until golden brown.

And there you have it! Super super simple, the only thing I’d change is I used ricotta cheese instead of cottage and it was amazing.
Bon Appetit!

Simply Beer Bread

I’m no baker, honestly I probably ruin at least 80% of any thing I try to make with eggs and flour in the oven. I had lost all hope, until I stumbled upon this little gem. It seemed easy enough, just mix a few things together and pop it in the oven with some melted butter on top, what could go wrong? As it turns out, I’ve come across a recipe for amazingly light and fluffy bread even I can’t mess up. This has pretty much become a weekly staple of mine, it’s great to have on hand for snacking or slicing up for toast.

Dine & Dish’s Buttery Beer Bread:


  • 3 cups flour, sifted (not packed)
  • 3 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • 1/4 cup granulated sugar
  • 1 12 ounce can or bottle of beer
  • 1 stick butter, melted (I use about 1/4 stick)


  1. Preheat oven to 375°F
  2. In a medium bowl and using a wire whisk, sift together all dry ingredients.
  3. Add beer and stir with a wooden spoon until well incorporated.
  4. Spray a loaf pan with cooking spray and pour beer bread batter into pan.
  5. Pour melted butter over the top of the beer bread batter.
  6. Bake for 1 hour.
  7. Remove from oven and allow to cool for 15 minutes before removing from pan.